Honey Citrus Steak Lettuce Cups


Honey Citrus Steak Lettuce Cups

Honey Citrus Steak Lettuce Cups

Everyone deserves a cup of cheer over the holidays and these lettuce cups are the perfect appetizer to share with friends. Cheers to that!

Prep Time
35 Minutes
8 People
Chef Eva

Local Toronto Chef, Eva Chin @ridetowander


  • 1 head butter lettuce, reserve 8 small leaf cups
  • 1 lb striploin steak, sliced into small, thin strips for stir fry
  • 2 tbsp canola oil
  • 1 pc baby cucumber, thinly sliced
  • 1 pc green apple, thinly sliced
  • 1 pc shallot, thinly sliced
  • ¼ cup mint leaves, hand torn
  • ¼ cup cilantro stems, finely minced
  • 4 tbsp lime juice
  • 4 tbsp lemon juice
  • 2 tbsp fish sauce OR Braggs OR soy sauce
  • 1 clove garlic, peeled, minced
  • 4 tbsp honey
  • 1 tbsp chili flakes
  • 4 tbsp extra virgin olive oil
  • ½ tbsp salt
  • ½ tbsp black pepper


  1. In a mixing bowl, whisk together olive oil, garlic, fish sauce, salt, pepper, citrus juices, honey, and chili flakes. Reserve half of the marinade and set aside.
  2. Marinate steak strips in remaining marinade for 20 minutes.
  3. In a cast iron pan, cook the marinated beef until your desired steak doneness. Medium to medium-rare is recommended for this recipe.
  4. In a separate mixing bowl, toss together cut apples, cucumbers, and fresh herbs. Add the reserved marinade and toss gently.
  5. Arrange lettuce cups on a platter. Spoon a little bit of the cucumber apple mix into each cup and then finish with a little bit of the steak on top!
Pairs With

Jackson Triggs CS Sauvignon Blanc

Jackson-Triggs Reserve Cellar Select Sauvignon Blanc is a crisp and refreshing white wine! Aromas of grapefruit are complimented by lemongrass with a dry and acidic finish.

Product Details
Jackson Triggs CS Sauvignon Blanc

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